Slow cooker vegetable soup
1
Points®
Total time: 5 hr 20 min • Prep: 20 min • Cook: 5 hr • Serves: 8 • Difficulty: Easy
Enjoy this Italian-inspired version of our best vegetable soup, perfect for a meatless dinner or tasty lunch. Twenty simple minutes to prep the vegetables and you can flip a switch to enjoy this dish later in the day without having to babysit a pot on the stove. The delicate and flavorful tomato forward broth cradles familiar vegetables like carrots, spinach and celery like little jewels in each spoonful. Dried herbs, like the basil and oregano here, are ideal for long and slow cooked dishes like this one, where they can slowly impart their herbaceous goodness into the entire dish. If you grow herbs, a sprinkle over each bowl will boost the herbs flavor and add a fancier presentation. Add some slices of crusty bread to your plate for dipping into the broth.


Ingredients
Spinach
10 oz
Carrots
2 medium
Celery
2 rib(s), medium
Uncooked onion(s)
1 large
Garlic
1 medium clove(s)
Fat free reduced sodium vegetable broth
4 cup(s)
Canned diced tomatoes
28 oz
Bay leaf
2 leaf/leaves
Dried basil
1 Tbsp
Dried oregano
1 tsp
Red pepper flakes
0.5 tsp
Instructions
1
Place all ingredients in a slow cooker; stir, cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.
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